Serves 6
30 min
Vietnamese Spicy Lemongrass Chicken
Recipe GLPRa9e8adf00b83cc
A vibrant Vietnamese stir-fry featuring tender chicken thighs in a fragrant lemongrass-infused sauce with dried chilies and jalapeño for a bold, spicy kick. Fresh scallions and julienned red onion add brightness to this quick weeknight dinner.
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Ingredients
1/4 cup plus 2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken thighs, fat trimmed, cut into 3/4-inch pieces
2 stalks lemongrass, minced
1 red onion, julienned
2 teaspoons minced garlic
1/4 cup sake or water
1 tablespoon oyster sauce
1 teaspoon chili paste
4 scallions, julienned
5 small dried chilies
1 jalapeño, seeded and finely chopped
Kosher salt to taste
Black pepper to taste
Directions
Place the chicken pieces in a medium bowl. Drizzle with 2 tablespoons of canola oil and season with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper. Toss until the chicken is evenly coated.
Heat 2 tablespoons of canola oil in a wok or large skillet over high heat. Add half of the chicken pieces and stir-fry until golden brown and cooked through, about 3-4 minutes. Transfer the cooked chicken to a clean plate.
Add the remaining 2 tablespoons of oil to the wok and repeat with the second batch of chicken, cooking until browned and the internal temperature reaches 165°F, about 3-4 minutes. Transfer to the plate with the first batch.
Pour the remaining 2 tablespoons of oil into the wok. Add the minced lemongrass, julienned red onion, and garlic. Stir-fry over high heat until the mixture becomes fragrant, about 2 minutes.
Pour in the sake or water and let it simmer, stirring occasionally, until the liquid is slightly reduced, about 1 minute.
Stir in the oyster sauce, chili paste, julienned scallions, dried chilies, and chopped jalapeño. Bring the mixture to a boil.
Return the cooked chicken to the wok and toss gently to coat with the sauce. Simmer for 1-2 minutes until the chicken is heated through and the flavors meld together. Adjust salt and pepper to taste, then serve hot.
